Directions:

Preheat your oven to 400°.
Roll pastry dough to a 1/8" thick circle on a lightly floured surface.
Transfer to a 9" pie plate, then trim it to 1/2" beyond the rim of the plate and flute edge.
Refrigerate while preparing topping and filling.

For the Topping:

Mix sugar and flour in a small bowl; cut in butter until crumbly.

For the Filling:

Mix sugar, flour, cinnamon, and nutmeg in a large bowl.
Add apples and toss to coat.
Transfer to the pastry-lined pie plate, and sprinkle with topping.

Bake for 10 minutes, then reduce oven setting to 375, and bake for 40 to 45 minutes or until the topping is browned and the apples are tender.
Cover the edge loosely with foil during the last 15 minutes to prevent over-browning.
Cool on a wire rack. Enjoy!

*Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt
Cut in 1/2 cup cold butter until crumbly, then gradually add 3 to 5 Tbsp. ice water, tossing with a fork until the dough holds together when pressed.
Wrap dough in plastic wrap and refrigerate for 1 hour.